0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Chicken, Low-cal, Chili 6 Servings

INGREDIENTS

-Judi M. Phelps
2 tb Olive oil
2 lg Whole chicken breasts; boned skinned, and diced
3 c Tomato juice
2 c Onion; diced
1/2 c Celery; diced
1/2 c Green pepper; diced
2 Apples; cored and sliced but not peeled)
2 tb Chili powder
1 ts No-salt seasoning
2 cl Garlic; minced
1/2 ts Cumin
1 ts Basil
3 dr Tabasco sauce
2 cn Kidney beans (14 oz each) undrained

INSTRUCTIONS

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of
the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili
reaches the desired thickness.
Each serving provides:  288 calories, 27 g protein, 6 g fat, 33 g
carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet
Chicken Cookbook.
Shared and MM by Judi M. Phelps - The San Jose Kid.

A Message from our Provider:

“God is a know-all”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?